Berry cheesecake pancakes

Jill Dupleix's berry cheesecake pancakes.
Jill Dupleix's berry cheesecake pancakes. Photo: William Meppem

What could be simpler than these sweet treats?


200 g self-raising flour

2 tbsp castor sugar

2 eggs, beaten

150 ml milk

2 tbsp melted butter

Extra butter for the pan

200 g mixed berries

Icing sugar for dusting

Cheesecake cream

250g light cream cheese

1 tbsp grated lemon zest

100 g natural yoghurt

Vanilla extract

2 tbsp icing sugar, sifted


1. To make the pancakes, whiz the flour, sugar, eggs, milk, pinch of salt and 1 tbsp melted butter in a food processor for 30 seconds until smooth. Refrigerate for 1 hour or until required.

2. Beat the cheesecake cream ingredients together until smooth.

3. Brush a fry pan with a little melted butter, then add batter by the tablespoonful, three at a time. Cook over medium heat for 1-2 minutes or until bubbles appear on the surface and base is golden. Flip and cook other side briefly, then remove and keep warm. Repeat until you have 12 pancakes. Serve warm, with cheesecake cream and berries dusted with icing sugar.